Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine-Reference-Cited by-全球学者库

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Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine

Published:2014-04-14 Issue:3 Volume:120 Page:231-237
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Liu Dengfeng¹²,Zhang Hongtao³,Xu Baoguo¹,Tan Jinglu²

Affiliation:

1. Key Laboratory of Industrial Advanced Process Control for Light Industry, Ministry of Education; Jiangnan University; Wuxi 214122 China

2. Department of Bioengineering; University of Missouri; Columbia MO 65211 USA

3. Key Laboratory of Industrial Biotechnology; Ministry of Education, Jiangnan University; Wuxi 214122 China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.128/fullpdf

Reference25 articles.

1. The brewing technology development of yellow wine;Zhang;Liquor Making,1999

2. Antioxidant properties of Chinese yellow wine, its concentrate and volatiles;Que;LWT-Food Sci. Technol.,2006

3. Current research on the health functions of Japanese sake and its inspiration to Chinese rice wine;Xie;China Brew.,2009

4. γ-Aminobutyric acid in the rice wine and its healthy function;Xie;China Brew,2005

5. Investigation and development research of Zhejiang rice wine manufacturing;Shao;Zhejiang Statistics Chinese,2009

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